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Hi Bold Bakers!
There are two types of cookie lovers in the world: those who prefer an unbelievably chewy chocolate chip cookie and those who demand a chocolate chip cookie be thin and crispy. It’s a debate that has the potential to end friendships! (Okay, it’s not that dramatic, but people do feel passionate about their cookie texture of choice.)
My thin and crispy chocolate chip cookies may just bring the two together! These incredible cookies are thin, and they are the perfect amount of crispy, but there’s still a slight chew to them! And the flavor profile is just right: the perfect amount of salt and butter and the perfect amount of chocolate — with enough space in between those chocolate chunks to taste the buttery, almost butterscotch-like, crunchy cookie.
Even if you are a hardcore, chewy chocolate chip cookie-only fan (and a fan of my Best-Ever Chocolate Chip Cookies), I really hope you give these crispy cookies a shot! They’re perfect in their own right, and I’m positive you’ll fall in love! If you’re looking for more chocolate chip recipes, you’re in the right place! Try my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!
What Are Thin And Crispy Chocolate Chip Cookies?
Thin and crispy chocolate chip cookies are a version of chocolate chip cookies that aren’t cake-like in texture and aren’t overly chewy. They have a nice crisp to them, and your goal here is to give your cookie the perfect balance between chocolate chips and delicious cookie flavor.
What You Need To Make Crispy Chocolate Chip Cookies
- Measuring cups and spoons
- 2 baking sheets
- Parchment paper
- Food processor
- Mixing bowls
How To Make Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are super addicting. You’ll be shocked at how many you may eat in one sitting! Here is how you make them (and make sure you get the full recipe, with the written recipe, down below!):
- Preheat your oven to 350°F (180°C). Prepare two baking sheets by lining them with parchment paper and set them aside.
- In a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
- Add the cold butter to the mix and then process for about 10 seconds until the mixture resembles sand.
- Beat the egg and vanilla extract together in a small bowl, then add it to the flour mixture. Pulse it a few times to combine—it’s okay if the dough isn’t completely mixed at this point.
- Transfer the dough to a bowl and add the chopped chocolate. Briefly combine the chocolate and dough with your hands to make sure it is evenly mixed.
- Scoop a leveled 1 tablespoon of dough for each cookie, roll into a ball, and place them 3 inches apart on your baking sheets.
- Bake the cookies for about 15 minutes. Let them cool until they are firm enough to handle, and then transfer them to a wire rack to finish cooling.
Gemma’s Pro Chef Tips For Making Thin And Crispy Chocolate Chip Cookies
- This recipe does work best when you make it with a food processor, as you want tiny bits of butter in your dough and not creamed throughout.
- If you have a kitchen scale, you will get the best (most accurate) results by measuring the ingredients by weight.
- I use 1 cup (6oz/170g) chopped bittersweet chocolate because it gives the right balance of cookie to chip. If you prefer more chocolate in your cookie, you can add 1/3 cup (2oz/57g).
- You can use 1 cup (6oz/170g) of semi-sweet or bittersweet chocolate chips in place of the chopped chocolate if you prefer.
- These cookies spread a lot, so be sure to space them 3 inches apart on your cookie sheet and only scoop level tablespoons.
- Make sure to use parchment-lined cookie sheets and not silicone baking mats for these cookies for the right texture.
How Do I Store Thin And Crispy Chocolate Chip Cookies?
These homemade cookies can be stored in an airtight container for up to one week. You can also freeze thin and crispy chocolate chip cookie dough for up to 3 months! Scoop out tablespoon-sized balls and freeze them on a parchment-lined cookie sheet. Once they are frozen, transfer for an airtight container. Allow the frozen dough to come to room temperature before baking.
Don’t Miss More Cookie Recipes
- Best-Ever Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Thin & Crispy Chocolate Chip Cookies Recipe
Ingredients
- 1 ½ cups plus 1 tablespoon (8oz/225g) all-purpose flour
- 1 cup (6oz/170g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (8oz/225g) cold butter (diced)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup (6oz/170g) chopped bittersweet chocolate
Instructions
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
- Add the butter and process for about 10 seconds, until the mixture resembles sand.
- In a small bowl, beat the egg and vanilla extract together, then add to the flour mixture and pulse a few times to combine. It is okay if the dough isn’t completely mixed at this point.
- Transfer the dough to a bowl, add the chopped chocolate and briefly combine with your hands to make sure the dough is evenly mixed.
- Scoop LEVEL 1 tablespoons of dough for each cookie, roll and spread 3 inches apart, on your prepared baking sheets and bake for about 15 minutes. Let cool until firm enough to handle before transferring onto wire racks to cool completely. (Make sure you only scoop level tablespoons otherwise your cookies will spread out too much)
- Store these cookies in an airtight container for up to one week.
omg… the crispness of this cookie was shockingly good. it was so delicious. i highly recommend this recipe to all.
Gosh!
I love thin and crispy cookies and I tried these they are delicious yummy and crispy. I will definitely do it again and again…
I definitly recommend it.
Tried baking them today and they came out amazing😍…Just like all your other recipes😊
These look fabulous! Can you give us a recipe for a thin salted caramel cookie for the (gasp) non chocolate lovers?
This recipe worked really well and tastes fabulous! Very thin and crunchy. I even added nuts to part of the dough and they still got nice and thin and crispy. The only reason I didn’t put 5 stars is because I felt they were a little greasy which makes sense with 1 cup of butter and the way they got thin. I’m just not crazy about my fingers getting greasy when eating them. Would definitely make them again though I’d probably opt to make the gooey, chewy chocolate chip cookies before these.
MY FAVORITE COOKIE RECIPE
I only used 1 1/2 sticks butter,,,at room temperature.
added a little more flour if needed
and 1/2 c. of pecan pieces.
baked at 350 for only 9 minutes to perfection.
cookies were very thin & crisp,,,,,,,,,,fabuous
I got 50 cookies
Comments
I tried baking these cookies for my girl and her classmates, it turned out really good. I wish I could make the cookies less sugary or naturally sugared.
I made a half batch to test. Very good!! Now I need to find an oatmeal raisin recipe like this.
I have never had a chocolate chip cookie that is thin and crispy that I love. THIS IS THAT COOKIE!!! The most delicious chocolate chip cookie on the planet. This recipe does not disappoint.
I forgot to give this 5 STARS.
I’m looking for a chocolate hard cookie but will this cookie recipe work as a sandwich with buttercream icing between 2?